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mexican

Chicken Chilaquiles Verdes with Fried Egg

This dish pairs salsa verde with chicken broth, low sodium, cooked shredded chicken thigh and egg. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast
Easy
Balanced High satiety Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

39 g Protein
47 g Carbohydrates
36 g Fat
7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 70g tortilla chips 245 kcal
  • 180g salsa verde 54 kcal
  • 60g chicken broth, low sodium 4 kcal
  • 100g cooked shredded chicken thigh 121 kcal
  • 50g egg 72 kcal
  • 10g vegetable oil 88 kcal
  • 25g queso fresco, crumbled 75 kcal
  • 30g white onion, thinly sliced 12 kcal
  • 10g cilantro, chopped 4 kcal
  • 2g kosher salt 0 kcal

Cooking instructions

  1. salsa verdechicken broth
    Warm salsa verde in a skillet over medium heat. Stir in broth to loosen.
  2. tortilla chips
    Add tortilla chips and toss for 1 to 2 minutes until coated and slightly softened.
  3. Stir in shredded chicken and cook 1 minute to warm through.
  4. eggvegetable oilwhite onion
    In a separate small pan, fry the egg in oil until the whites set and edges are crisp.
  5. eggqueso frescowhite onioncilantro
    Plate chilaquiles, top with the fried egg, sprinkle queso fresco, and finish with sliced onion and cilantro.

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